Add all ingredients to a small bowl, whisk until well incorporated, and season to taste with salt and pepper.

Add olive oil to large cast-iron pan and bring to medium-high heat.

Sauté onions and garlic until slightly caramelized, about 15 seconds; add minced tomatoes and sauté for additional 30 seconds.

Add tomato paste and crushed red pepper and sauté for 30 seconds, then add chicken stock and simmer until reduced to 1/3 in volume, about 60 to 90 seconds.

Add heavy cream and bring to boil, then reduce to medium heat.

Add cooked orzo pasta, simmer until slightly thickened, about 1 minute, then stir in Parmesan and spinach, season to taste with salt and pepper, and fold in parsley.

Preheat oven to 375 degrees Fahrenheit.

Add olive oil to large cast-iron pan and bring to medium-high heat.

Place salmon in pan, cook for 1 minute on one side, flip, and then place pan in preheated oven.

Cook salmon for 4-5 minutes, or until internal temperature reaches 145 degrees Fahrenheit as per a meat thermometer.

Plating: Spoon serving of sun-dried tomato orzo pasta onto plate, top with salmon, and drizzle with chive cream.